Eggplant Casserole

8 ingredients
4 steps

Ingredients

  • 2 c. diced, peeled eggplant
  • 1/2 c. diced celery
  • 1/2 c. diced onion
  • 1 egg, beaten slightly
  • 1/3 c. or more milk
  • 2 Tbsp. butter
  • 1 c. crumbs (dry toast or crackers)
  • 1/2 c. grated cheese

Directions

  1. 1
    Cook eggplant in salted water only until tender; drain and stir into sauteed (fry) celery and onion.
  2. 2
    Remove heat; add egg and milk.
  3. 3
    Mix in crumbs and cheese.
  4. 4
    Pour into a baking dish; dot with butter and sprinkle a little bit of crumbs and cheese on top. Bake 30 minutes at 350°.

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